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Kimchi, a staple of Korean cuisine, is a spicy fermented cabbage dish that is enjoyed as a side dish or used as an ingredient in other dishes. My uncle’s USAF service in Korea influenced his taste for kimchi. If you’re into condiments it helps any modest meal and can be homemade. However, xenophobic linguistic conflicts keep cultural wars brewing, made worse by trying to promote “authentic” cuisine. Spam, trout, fried chicken, moon pies and anything slathered in mayonnaise can also be Korean.
Spam — which has a somewhat mixed reception in parts of the U.S. — has been loved by South Koreans as a symbol of American prosperity and a source of always-ready protein.
That’s been the case since Spam appeared on the U.S. military base and was given away to starving children or sold on the black market as a prestigious food item.
Budae jjigae in some cases is also affectionately known as “army base stew” or even “army garbage stew,” as some suggest the poor got them as scraps.
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Netizens in South Korea are demanding the Chinese word used for the spicy food be changed from la bai cai to xinqi to properly reflect their cultural identity.
Their calls have sparked a fierce backlash in China, with some people even calling for sanctions on cabbage exports from the mainland to South Korea.
The traditional Korean side dish made from fermented cabbage, salt and hot peppers, is served with almost every meal in the country and holds significant cultural importance.
Kimchi is also popular in other Asian countries, and has diverse names such as la bai cai (spicy white cabbage) and pao cai (fermented vegetables).
The recent controversy emerged from a Netflix reality show, Super-Rich in Korea, which debuted in May and showcases the extravagant lifestyles of wealthy individuals from Singapore, Italy and Pakistan who are living in South Korea.
In episode six, while the cast members were preparing kimchi, the Chinese subtitles translated it as la bai cai, leading to objections from Koreans.
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Kimchi is a traditional Korean pickle made from fermenting vegetables. You can turn pretty much any vegetable into kimchi, but the most common version, called baechu kimchi, is made with napa cabbage, often alongside scallions, ginger, garlic, and other flavorings. The fermentation and spices imbue kimchi with a salty, sour, and fiery taste and plenty of gut-friendly probiotics. Kimchi can range from extremely acidic to savory-sweet depending on what seasonings are added.
While recipes vary depending on the region, traditional Korean kimchi typically utilizes gochugaru, red chili flakes, a chili paste called gochujang, and umami-enhancing components like fish sauce or shrimp paste. The longer kimchi is allowed to ferment, the stronger it tastes. In Korea, well-sealed kimchis that are two or three years old are considered delicacies. Store-bought versions typically last eight to twelve months, depending on how they are stored.
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The lighter colour of kimchi found in North Korea often means it is less spicy than kimchi in South Korea. However, the lessened spice and lighter colour can also mean it has a little more of a sour taste. If the kimchi is dark red it can tend to be more spicy or sweet. This is a generalised statement of course and comes from our own experience in the country.
KIMCHI INGREDIENTS FOR THE BEST NORTH KOREAN KIMCHI RECIPE
- 500g Korean cabbage
- 2 litres of water
- 1/4 cup salt
- 1 tsp shrimp paste
- 120g daikon radish
- 2 spring onion
- 1/6 cup Korean red pepper powder
- 1/8 cup Korean fish sauce
- 1/8 cup minced (real) ginger
- 1 tsp minced garlic
- 1 tsp coconut sugar
- 1 tsp smoked paprika
HOW TO MAKE NORTH KOREAN KIMCHI
- Cut the cabbage in half, then quarters, then keep going until you have little pieces discarding the outer parts;
- Soak the cabbage in salty water and cover for around 24 hours. Regularly change the saltwater and keep at room temperature;
- Drain the cabbage in a colander and rinse with cold water;
- Grab the rest of your ingredients and start staring it like a man (or woman; women can cook too) possessed;
- Pack the mixture tightly into a clean 500ml glass jar with a tight-fitting lid and seal it;
- Put it in a cool dark place and let it ferment for the next 24 hours;
- Open the jar and place the kimchi into a large bowl;
- Sprinkle with salt and toss with your hands until the cabbage is coated. Add enough cold water to keep the cabbage slightly submerged. leave for up to 24 hours;
- Gently squeeze out the excess liquid and transfer to a sealable jar;
- Seal the jar and periodically let the gas escape. You need to wait at least 48 hours before eating the kimchi, although the best results will take at least a week. Or you could go full Korean and bury it for a month!
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